Fermenting food for storage and health

Discussion in 'Survival and Wilderness Skills' started by Bushman5, Jan 3, 2018.

  1. jeeter

    jeeter Member

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    I took my pepper mash out the basement, simmered it for a bit with some vinegar, ran it through a blender, then strained it. The result (from a quart to start) is about a pint and a half of smoky hot sauce, and a half pint of hot sammich spread (the one on the left).
    hot sauce.jpg
     
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  2. Strigidae

    Strigidae Moderator Staff Member

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    Ill bet its amazing with the smoke flavor!!!
     
  3. jeeter

    jeeter Member

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    The smoking takes out some of the heat, but gives it a great flavor. I'm growing cayennes this year instead of Thai peppers, so it'll be interesting to see how next year's hot sauces turn out.
     
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  4. Strigidae

    Strigidae Moderator Staff Member

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    Fermented some poblanos and it turned out great for Mrs Strigidae but has no heat at all for me. Time to start all over again.

    My ginger bug died. Was producing so much CO2 and doing really great but after a soda run it just died. So did the soda. Gonna give it a few days before i pronounce it dead.
     
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  5. jeeter

    jeeter Member

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    The smoked Thai sauce was so good, I decided to start another batch of sauce with jalapenos. I smoked them over mesquite for a bit, then packed them in a jar with some garlic and onion. Results in a few weeks.:)
     
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  6. Strigidae

    Strigidae Moderator Staff Member

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    Fermenting blackberries and peaches into country wine or vinegar. Dont really care.
     
  7. Strigidae

    Strigidae Moderator Staff Member

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    9B2B5692-71C9-415B-AD7C-69BC89B24D34.jpeg

    Its alive!!!

    Using “the art of fermentation” by sandor ellix katz. Strange name but hes got the good stuff.
     
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